Description
These adorable mini pies feature a rich chocolate crust, a creamy peanut butter filling, and a glossy chocolate ganache topping. Perfect for parties or a decadent treat, they are sure to satisfy any chocolate-peanut butter craving.
Ingredients
- 1 1/2 cups chocolate cookie crumbs (about 12 cookies)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- 1 tablespoon chocolate shavings or sprinkles (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). In a small bowl, combine chocolate cookie crumbs and melted butter. Press mixture evenly into the bottom and up the sides of 8 mini tart pans or a mini muffin tin. Bake for 8 minutes, then let cool completely.
- In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract; beat until well combined and creamy.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Spoon the filling into the cooled crusts, smoothing the tops.
- For the ganache, place chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Allow to cool slightly.
- Gently pour or spoon the ganache over the peanut butter filling, spreading to edges. Refrigerate for at least 2 hours, until set. Garnish with chocolate shavings or sprinkles before serving.
Notes
You can customize the seasonings to taste. For a crunchier crust, use chocolate graham crackers. Store in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American